The Flavorful Science Behind Beer and Coffee
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Hamilton initially became interested in brewing beer after he started teaching at UAB in 1991. At the time, some of the faculty were interested in fine wine, but beer presented a more affordable alternative. “I had just started appreciating drinks with lots of flavor,” Hamilton says. “Back then, the only way to get good beer was to make it.”
Later, Hamilton’s interest in flavorful drinks expanded to coffee when a member of his brew club began roasting beans. As with beer, Hamilton studied the chemical makeup of the beverage and began giving lectures on how coffee is cultivated, roasted, and brewed.